Recipes

Smoked tomato and marcona almond romesco

Smoked tomato and marcona almond romesco

Romesco is a classic nut-based Spanish sauce that is most often served with fish, although we find that it is also excellent for poultry, especially for braised chicken thighs that have first been browned until the skin is crispy. While romesco sauces are usually made with pine or hazelnuts, we love the creaminess of marcona almonds—a Spanish almond that is less woody in flavor than more traditional varieties. Other hallmarks of romesco sauces are roasted tomatoes, red bell peppers and vinegars. Piment d’espelette is a mild, tasty chili pepper largely cultivated in France but which is integral to the Basque cuisine of Northern Spain. We find that it adds a mild spice that enlivens the sauce. You can certainly omit it or substitute another mild pepper if you cannot find piment d’espelette.
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Ingredients

MAKES: 480 ml

Instructions

  • Set the oven to broil.
  • Brush the bell peppers with 1 tablespoon (15 ml) of the olive oil and place them on a tin foiled-lined rimmed sheet pan or in a baking dish.
  • Broil the peppers in the preheated oven until they are blackened and blistered on one side, about 10 minutes.
  • Using tongs, turn over the peppers and broil the other side until blackened and blistered.
  • Remove the peppers from the oven and allow them to cool enough to handle.
  • Peel the skin from the peppers and remove the stems and seeds.
  • Set aside.
  • Reduce the oven heat to 400°F (204°C) and lightly brush a rimmed sheet pan with a tablespoon (15 ml) of olive oil.
  • Place the halved cherry tomatoes flat side down and roast them in the oven until they are blistered and beginning to lightly brown, about 20 minutes.
  • In a food processor, combine the almonds, bell peppers, tomatoes, parsley, garlic and 120 ml of olive oil.
  • Process to make a coarse sauce with some chunks remaining.
  • Add the vinegar, smoked paprika, piment d’espelette and pulse once or twice.
  • Taste the sauce and add salt and black pepper as desired.

Notes & Wine Advice

Serve over pan-seared fish or chicken. Sauce may be stored, refrigerated, for up to 3 days.
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Course; Sauce

Savory Yuzu And Ginger Sauce

Savory Yuzu And Ginger Sauce

Yuzu is an extremely sour Japanese citrus fruit that is most often combined with soy sauce as a dip for fried foods, particularly dumplings. We find that the brightness of the yuzu makes it work well as a pan sauce for seared chicken breasts. This sauce can also be used as a dip for fried chicken wings.
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Ingredients

MAKES: 120 ml

Instructions

  • Heat the oil in a small sauté pan over medium heat.
  • Add the shallot and sauté until translucent, about 2 to 3 minutes.
  • Add the grated ginger and sauté for 1 minute more.
  • Add the sake and stir well with a wooden spoon, until most of the sake evaporates from the pan and about 1 tablespoon (15 ml) is left, about 2 to 3 minutes.
  • Add the yuzu juice and soy sauce and simmer until the mixture is reduced by half, about 2 to 3 minutes.
  • Add the chicken stock and mix well.
  • Simmer for 8 to 9 minutes or until the mixture is reduced by half and the mixture is thick enough to lightly coat the back of a spoon.
  • Season with the white pepper.
  • Add the butter and stir until melted.
  • Serve as a sauce to accompany chicken or fish or as a dipping sauce for dumplings.
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Course; Sauce

Coconut Cream And Turmeric Sauce

Coconut Cream And Turmeric Sauce

Both coconut and turmeric fall into the realm of newly popular superfoods, and together they are a healthy food powerhouse. We like to use fresh turmeric for this sauce, both for its milder flavor that combines well with the sweetness of the coconut and the white sweet potato (found in Caribbean markets), as well as its deep orange hue. This complex sauce, redolent with the warmth of ginger and cardamom, can be used two ways—either as a simmering sauce or a spoon-over sauce. To simmer chicken, simply add the chicken pieces to the sauce before reducing it and simmer on medium low heat. You can also make this sauce separately and spoon over chicken or turkey that you have prepared by your favorite dry heat method such as roasting or searing.
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Ingredients

MAKES: 1½ cups (360 ml)

Instructions

  • Heat the oil in a medium saucepan over medium-low heat and add the shallots, ginger and garlic.
  • Sauté for 4 to 5 minutes or until the shallots are softened.
  • Add the turmeric, cinnamon and white pepper and sauté, stirring, for 30 seconds more.
  • Pour in the stock and mix well.
  • Add the coconut milk, lemon juice and maple syrup.
  • Mix very well.
  • Add the sweet potato and reduce heat to a low simmer.
  • Simmer for 15 to 20 minutes or until the sweet potato is fork tender.
  • Season with salt and cardamom and simmer 1 to 2 minutes more.
  • Pour the sauce into a food processor or high-powered blender and purée until smooth.
  • Return to the pan to reheat if necessary.
  • Add a little more stock, if needed, or reduce for 15 or 20 minutes to achieve a sauce consistency.
  • Serve over pan seared or roast chicken.
  • If using as a simmer sauce, do not reduce and add raw, boneless chicken to the sauce and simmer until done, about 25 to 30 minutes.
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Course; Sauce

Classic Meat Stock

Classic Meat Stock simmering with roasted bones, vegetables, and fresh herbs in a large stockpot.

Classic Meat Stock

Classic Meat Stock is a rich, slow-simmered foundation made from roasted beef, veal, lamb, or venison bones with aromatic vegetables and herbs. This deeply flavored stock is ideal for soups, stews, gravies, braises, and sauces, providing exceptional depth to countless savory recipes.
Couverts4 servings
Preparation 20 minutes
Preparation time:3 hours 25 minutes
Cooling 1 hour
Total time 4 hours 45 minutes
estimated costs pp $2.40
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Equipment

  • 12-quart (12 L) stockpot
  • Fine-mesh sieve
  • Large roasting pan
  • ladle,
  • Measuring cups
  • oven
  • Storage containers

Ingredients

Instructions

  • Preheat the oven to 450°F (230°C).
  • Arrange the bones in a large roasting pan and roast for 15 minutes.
  • Brush or stir the tomato paste over the bones until evenly coated.
  • Add the onion, carrots, celery, and garlic to the roasting pan and roast for another 10 minutes.
  • Transfer the roasted bones and vegetables to a large stockpot.
  • Add the bay leaves, peppercorns, parsley, thyme, and cold water.
  • Bring the stock slowly to a gentle simmer over medium heat.
  • Reduce the heat to low and simmer gently for about 3 hours, skimming off any foam and impurities that rise to the surface.
  • Strain the stock through a fine-mesh sieve into heatproof containers.
  • Cool the stock quickly before refrigerating.
  • Remove the solidified fat from the surface before using or freezing.

Notes & Wine Advice

Recipe Notes

Roasting the bones and vegetables first develops a deeper color and a richer, more complex flavor.
Keep the stock at a gentle simmer rather than a rolling boil to produce a clear, clean-tasting broth.
Freeze the stock in small portions so it’s easy to use when making soups, sauces, and stews.
Homemade stock can be refrigerated for up to five days or frozen for up to three months.

Wine Advice

This recipe is a cooking staple rather than a finished dish, so no wine pairing is necessary. Use the finished stock as the foundation for meat sauces and braised dishes where the appropriate wine can be selected later.

Nutrition values

Calories: 45 kcal | koolhydraten: 2 g | Eiwitten: 8 g | Vet: 1 g | Verzadigd vet: 0.3 g | Natrium: 110 mg | Suiker: 1 g
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Course; Basic recipe / Meat
Cuisine; French
Season: All Seasons
Diets; Dairy-Free / Gluten-Free / Low Carb

About This Recipe

Classic Meat Stock is one of the most valuable foundation recipes in traditional cooking. Slowly simmered from roasted bones, aromatic vegetables, and fresh herbs, it develops a deep, rich flavor that simply cannot be matched by store-bought stock cubes or concentrates. Whether you’re preparing hearty soups, silky sauces, braised meats, or flavorful gravies, a well-made homemade stock forms the backbone of countless classic recipes.

Why You’ll Love Classic Meat Stock

This homemade meat stock develops incredible depth through roasting the bones before simmering them slowly with vegetables and herbs. The result is a clear, rich stock that’s perfect for freezing in portions and using whenever a recipe calls for superior flavor. Browse our Basic Recipes, Meat Recipes, Soup Recipes, French Recipes, and Sauce Recipes for more inspiration.

How To Make Homemade Meat Stock

Roast the bones with tomato paste and vegetables to caramelize their natural sugars before transferring everything to a large stockpot. Add herbs, peppercorns, and cold water, then simmer gently for several hours while regularly skimming away impurities. Finally, strain the stock through a fine sieve and cool it quickly before storing. This slow process produces a beautifully clear stock with outstanding flavor.

Using Classic Meat Stock

Use this homemade meat stock as the base for soups, stews, casseroles, gravies, pan sauces, braised meats, risottos, and many other savory dishes. It adds depth and richness that instantly elevates everyday cooking.

Storage Tips

Store Classic Meat Stock in airtight containers in the refrigerator for up to five days or freeze for up to three months. Freeze in smaller portions or ice cube trays for convenient use. For additional food safety guidance, visit the FDA Food Safety website.

Once you’ve made homemade stock from scratch, you’ll immediately notice the difference it makes. Rich, aromatic, and incredibly versatile, Classic Meat Stock is a kitchen essential that rewards the extra time with exceptional flavor in every recipe.

Vegetable Stock

Vegetable Stock

Vegetable stock is suitable both for vegetarian and meat-based sauces. Keep in mind that it is a darker stock than chicken stock and this will affect the color of your final preparation. MAKES: about 2 quarts (2 L)
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Ingredients

  • 5 lbs 2.2 kg chopped mixed carrots, zucchini or yellow squash, green beans and red bell pepper
  • 1 large onion chopped
  • 1 tbsp 15 ml olive oil
  • 7 garlic gloves peeled and smashed
  • 1 bay leaf
  • 1 tsp 4 g whole black peppercorns
  • ½ bunch fresh parsley
  • 5 sprigs fresh thyme
  • 2½ quarts 10 cups [2.5 L] cold water

Instructions

  • Preheat the oven to 450°F (232°C).
  • Toss the vegetables and onion in olive oil in an ovenproof dish or baking sheet.
  • Roast the vegetables for 15 minutes, stirring once, then stir in the garlic and roast for 5 minutes more.
  • Place the vegetables and the bay leaf, peppercorns, parsley and thyme in a large stockpot with the water.
  • Simmer on low for 1½ hours.
  • Ladle the stock through a fine mesh sieve into heat-safe/freezer-safe containers.
  • Refrigerate for up to 1 week or freeze immediately for up to 3 weeks.
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Course; Basic recipe
Diets; Vegetarian

Apple Cake from Clint Eastwood

Apple Cake from Clint Eastwood

One of Mom's 51 Favorites
Couverts8
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Ingredients

Instructions

  • Blend butter and sugar.
  • Add eggs and lemon drops.
  • Mix flour, baking powder and salt.
  • add to butter and egg mix.
  • As flour gets firmer add milk, a little at a time.
  • Dough should be heavy.
  • Spread in a round 10- inch greased pan.
  • Peel, quarter and core apples.
  • Cut into rounded side of each apple quarter, making several lengthwise parallel deep incisions so that each quarter fans, as shown in picture.
  • Place prepared apple quarters, sliced- side up, on top of dough.
  • Sprinkle with cinnamon sugar.
  • Bake at 375 degrees for approximately 45 minutes.
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Course; Cake / Fruit

Pork & Black Bean Sauce

Pork & Black Bean Sauce

Rice Noodles, Crunchy Veg, Fresh Chilli, Garlic & Prawn Crackers
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Ingredients

Serves 2 | Total 15 Minutes

  • 90 g rice vermicelli noodles
  • 1 onion
  • 1 fresh red chilli
  • 1 x 250g piece of pork fillet
  • 4 cloves of garlic
  • 175 g mixed baby corn & mangetout
  • 2 heaped tablespoons black bean sauce
  • 20 g prawn crackers

Instructions

  • Put a large non-stick frying pan on a high heat.
  • In a heatproof bowl, cover the noodles with boiling kettle water.
  • Peel the onion and chop into 1cm chunks, roughly slice the chilli, then dry fry and char both in the hot pan for 2 minutes, stirring regularly.
  • Trim the pork of any sinew, then chop it into 2cm chunks.
  • Peel and slice the garlic, stir into the pan with the pork and 1 tablespoon of olive oil and stir-fry for 2 minutes.
  • Chop the baby corn and mangetout into 2cm lengths, then toss into the pan and stir-fry for another 2 minutes.
  • Add 1 tablespoon of red wine vinegar and the black bean sauce, let it sizzle for 30 seconds, or until the pork is just cooked through, then season to perfection.
  • Drain the noodles and divide between your bowls.
  • Spoon the pork, veg and black bean sauce on top, crumble over the prawn crackers, and tuck in.
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Course; Noodles / Pork / Sauce

Bejewelled Bbq Pork

BBQ pork combines tender pork fillet, smoky barbecue glaze, crispy garlic chips, rosemary, fluffy rice, black beans, and fresh tomato salad into a colorful comfort food recipe packed with bold flavor. The juicy pork develops rich caramelized edges while the fresh salad keeps the dish bright and balanced.

This grilled pork recipe remains popular because it delivers smoky barbecue flavor in a quick and simple meal. The combination of crispy garlic, rosemary, sweet tomatoes, spicy chili, and fluffy rice creates vibrant texture and satisfying freshness throughout the dish.

Smoky BBQ pork with crispy garlic and rosemary

The popularity of BBQ pork continues to grow because pork fillet cooks quickly while staying tender and juicy. Coating the pork with barbecue sauce during resting also creates glossy smoky richness around the meat.

Another reason this grilled pork recipe works so well is the balance between smoky barbecue flavor and fresh ingredients. Crispy garlic chips, rosemary, tomatoes, and chili help lift the richness of the pork beautifully.

Rice and beans create hearty comforting texture

The fluffy rice and black beans give this barbecue pork recipe hearty texture while soaking up the smoky pork juices and barbecue glaze. The beans also add earthy richness that pairs perfectly with the sweet barbecue sauce.

If you enjoy quick pork barbecue recipes, you may also like our Barbecued Pork Loin, another smoky pork recipe packed with rich grilled flavor.

Texture plays an important role in this recipe. The grilled pork stays juicy and tender while the crispy garlic and rosemary add crunchy contrast throughout the meal.

The tomato and chili salad also creates fresh vibrant contrast beside the smoky pork while adding brightness and light acidity to balance the rich barbecue glaze.

Perfect BBQ pork recipe for quick dinners

This BBQ pork recipe works perfectly for weeknight dinners, casual gatherings, summerpartys, and weekend meals because the pork cooks quickly while still delivering deep smoky barbecue flavor.

The grilled pork pairs beautifully with rice, beans, salads, grilled vegetables, roasted potatoes, corn, or fresh bread for a complete comforting meal.

Proper food handling remains important whenever preparing pork and marinades. Pork should always stay refrigerated before cooking and should be cooked thoroughly before serving. For additional meat preparation and food safety guidance, visit the FDA.

Ultimately, BBQ pork delivers juicy grilled pork texture, smoky barbecue richness, crispy garlic flavor, fluffy rice, and fresh tomato salad in a colorful comforting dinner recipe.

BBQ pork with grilled pork recipe, rice, beans, and tomato salad on a rustic wooden table

Bejewelled BBQ Pork

Tender pork fillet with smoky barbecue glaze, crispy garlic, rice, beans, and fresh tomato salad.
Couverts4 servings
Preparation 10 minutes
Preparation time:15 minutes
Total time 25 minutes
estimated costs pp $3.75 per person
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Equipment

  • Frying pan
  • medium saucepan
  • Knife
  • Mixing bowl

Ingredients

Instructions

  • Pour the black beans and their liquid into a medium saucepan over medium-high heat.
  • Add the rice and boiling water.
  • Season with salt and pepper and cook uncovered for 12 minutes.
  • Cover and remove from the heat.
  • Meanwhile finely slice the garlic.
  • Cook the garlic in olive oil until lightly golden and crispy.
  • Remove and set aside.
  • Cook the rosemary briefly until crispy.
  • Trim the pork fillet and cut into two thick pieces.
  • Season with black pepper.
  • Cook the pork for about 12 minutes while turning regularly until just cooked through.
  • Halve the cherry tomatoes and finely slice the chilies.
  • Mix with olive oil, red wine vinegar, salt, and pepper.
  • Move the pork to a plate and spoon over the BBQ sauce.
  • Top with crispy garlic and rosemary.
  • Serve with the rice, beans, and tomato salad.

Notes & Wine Advice

Notes

Allowing the pork to rest briefly after cooking helps keep the meat juicy and tender.

Serve Tip

Serve this grilled pork with extra barbecue sauce, grilled vegetables, fresh bread, or roasted corn.

Variations

Add smoked paprika, lime juice, avocado, sweet corn, or chipotle chili for deeper smoky richness and spice.

Wine Advice

A fruity Zinfandel pairs beautifully with the smoky pork and sweet barbecue glaze.

Nutrition values

Calories: 540 kcal | koolhydraten: 42 g | Eiwitten: 38 g | Vet: 22 g | Verzadigd vet: 5 g | Natrium: 620 mg | Suiker: 9 g
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Course; Barbecue / Grill / Main Course / Pork
Cuisine; England / European
Season: Summer
Diets; Dairy-Free / High-Protein
Occasions Family Dinner / Summerpartys / Weekend

Beef wellington for 2

Beef wellington for 2

Puff pastry, spinach pancakes & mushroom pâté
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Ingredients

Serves 2 | total 1 hour 30 minutes

  • 1 red onion
  • 250 g mixed mushrooms
  • 1 x 230g fillet steak
  • ½ a bunch of thyme 10g
  • 2 large eggs
  • 1 mug of plain flour plus extra for dusting
  • 100 g baby spinach
  • 1 x 320g sheet of all-butter puff pastry cold

Instructions

  • Peel the onion and roughly chop with the mushrooms.
  • Put a 30cm non-stick frying pan hot on a high heat.
  • Season the steak with sea salt and plenty of black pepper and rub with 1 teaspoon of olive oil.
  • Turning with tongs, sear the steak all over for 2 minutes in total, then remove to a plate.
  • Return the pan to a medium heat with the onion and mushrooms.
  • Strip in the thyme.
  • Cook for 15 minutes, or until soft, stirring regularly.
  • Blitz in a food processor until spreadable, season to perfection, and remove.
  • Blitz 1 egg, the flour, spinach, a pinch of salt and 1 mug of water in the processor until smooth.
  • Put your pan back on a medium heat, rub with oil, then pour in a thin layer of batter.
  • Cook for 1 minute on each side without colour.
  • Tip on to a plate to cool.
  • Cover the leftover batter and chill for breakfast or brunch.
  • Preheat the oven to 220°C.
  • Sit your pancake on a large sheet of clingfilm.
  • Evenly spread over the mushroom pâté.
  • Place the steak in the centre, then gather up the clingfilm and twist into a parcel.
  • Sit the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side.
  • Eggwash all the pastry, then fold and mould the excess over the wrapped steak, leaving a pastry border around it.
  • Trim to 2cm, pinch the edges to seal, eggwash, and decorate with the trimmings, if you like.
  • Cook on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crispy underneath, for blushing, juicy beef.
  • Rest for 2 minutes, then serve.
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Course; Beef

Juicy seared steak

Juicy seared steak

Tomatoes, artichokes, mint, lemon & fluffy couscous
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Ingredients

Serves 2 | total 20 minutes

  • ½ a bunch of mint 15g
  • 100 g couscous
  • 1 x 200g sirloin steak
  • 20 g flaked almonds
  • ½ tablespoon runny honey
  • 160 g ripe mixed-colour cherry tomatoes
  • ½ x 185g jar of artichoke hearts in oil
  • 1 small preserved lemon

Instructions

  • Pick the mint leaves.
  • Pop the stalks into a bowl with the couscous, just cover with boiling kettle water, and cover.
  • Cut off the sinew, season the steak with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand it fat-side down in a large non-stick frying pan on a medium-high heat, turning it on to the flat sides once crisp and golden.
  • Sear on each side, cooking to your liking – I like mine medium rare.
  • Toast the almonds alongside for the last 30 seconds.
  • Toss in the honey, then immediately remove the steak and almonds to a plate to rest.
  • Place the tomatoes in the hot pan, then drain and add the artichokes, along with a good splash of water.
  • Fry and stir for 2 minutes while you finely chop the lemon, removing any seeds.
  • Stir it into the pan with most of the mint leaves and cook for a few more minutes.
  • Fluff up the couscous, season to perfection and divide between your plates, then spoon over the tomatoes and artichokes.
  • Slice and add the steak, almonds, juices and all, then finish with the remaining mint leaves.
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Course; Beef